Analysis of rye flour baking properties

Brence, E.

Analysis of rye flour baking properties

2002

Brence, E. (Latvia Univ. of Agriculture, Jelgava (Latvia))

AGROVOC Keywords

amidon baking characteristics calidad cereal flours contenido de humedad farine de seigle harina de centeno harinas de cereales latvia letonia lettonie methode methods moisture content normas norme quality recherche research rye flour standards starch sucre sugar teneur en eau

Bibliographic information

Publisher

Latvia University of Agriculture

Pagination

p. 162-165

Other Subjects

Qualite; Caracteristicas de la coccion; Almidon; Investigacion; Azucar; Metodos; Farine de cereale; Aptitude boulangere

Language

English

Note

Summary (En)

Table; 4 ill., 9 ref.

ISBN

9984-596-54-0

Type

Summary; Conference

Source

Research for Rural Development '2002. International Scientific Conference Proceedings, Jelgava, Latvia, 22-24 May, 2002, Latvia Univ. of Agriculture, Jelgava (Latvia).- Jelgava (Latvia): Latvia University of Agriculture, 2002.- ISBN 9984-596-54-0. 222 p.

Conference

International Scientific Conference: Research for Rural Development '2002, Jelgava (Latvia), 22-24 May 2002

In AGRIS since: 2003-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

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